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| Mexican Chicken Dinner |
Serves 4 |
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- 4 Tyson® Fresh Boneless, Skinless Chicken Breasts (4 to 6 oz. each)
- 4 sheets (12x18 inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
- 1 cup chunky salsa
- 1 can (15.5 oz.) Goya® Red Kidney Beans or Black Beans, drained
- 1 cup shredded Mexican blend or cheddar cheese
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- Preheat oven to 450°F.
- Center one chicken breast half on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Spoon salsa over chicken; top with beans.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Bake 15 to 18 minutes on a cookie sheet in oven; sprinkle with cheese before serving.
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